Description
These Chocolate Shortbread Cookies are tender, buttery, and infused with rich cocoa powder for a decadent twist on classic shortbread. Optional chocolate dipping and sprinkles add a festive touch, making them perfect for any occasion.
Ingredients
Scale
Shortbread Dough
- 1 cup (226 g) unsalted butter softened
- ¾ cup (95 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ cup (25 g) Dutch-process cocoa powder
- ½ teaspoon table salt
Chocolate Decoration (Optional)
- 6 oz (170 g) chopped baking chocolate for dipping (may substitute 1 cup semisweet chocolate chips)
- Sprinkles or nonpareils for decorating
Instructions
- Cream Butter: Place softened unsalted butter in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed with an electric mixer for at least 2 minutes until well-creamed and fluffy.
- Add Sugar and Cocoa: With the mixer on low speed, gradually add the powdered sugar, then the Dutch-process cocoa powder, mixing to combine.
- Incorporate Vanilla and Salt: Stir in the vanilla extract and table salt until evenly mixed into the dough.
- Add Flour: On low speed, gradually mix in the all-purpose flour until the dough is completely combined. Scrape the sides and bottom of the bowl periodically to ensure even mixing.
- Chill Dough: Turn the dough out onto a clean surface and divide it into two equal parts. Shape each into a smooth, round disc. Wrap each disc tightly in plastic wrap and refrigerate for 30 minutes. If dough feels too hard after chilling, let it sit at room temperature for 15-20 minutes before rolling.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll and Cut Cookies: Remove dough from refrigerator and unwrap. Transfer to a lightly floured surface and roll out to ¼ inch (0.6 cm) thickness using a lightly floured rolling pin. Use cookie cutters to cut out shapes, regrouping and re-rolling dough to maximize yield.
- Arrange and Bake: Transfer cut-out cookies to the prepared baking sheet, spacing them at least 1 inch (2.5 cm) apart. Bake on the center rack of the oven for 14 minutes until the cookies have a perfect shortbread crispness when cooled.
- Cool Cookies: Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely.
- Decorate with Chocolate: If desired, melt the chopped baking chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until fully melted. Dip or drizzle the cooled cookies with chocolate, then decorate with sprinkles while the chocolate is still warm.
- Set Chocolate: Allow the chocolate on the cookies to set before serving or storing.
Notes
- Yield varies with cookie cutter size and dough thickness; approximately 60 cookies when rolled to ¼ inch thick and cut with 2 inch cutters.
- Baking time may vary by cookie size; monitor closely and consider baking a test batch first.
- Chocolate is not tempered; some white streaking may occur but does not affect flavor. To temper chocolate, follow standard tempering procedures.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies freeze well for several months, with or without chocolate and sprinkles.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
